Sweet Corn and Zucchini Pie
The dish brings together the natural sweetness of corn and the subtle flavor of zucchini, making it perfect for summer meals when both vegetables are in season. Adding cheese, herbs, and a flaky pie crust enhances the overall taste and texture.
Servings 4
Calories 385kcal
Ingredients
- 2 cups fresh or frozen corn kernels
- 2 medium zucchinis thinly sliced
- 3 large eggs
- 1 cup grated cheddar or crumbled feta
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 pre-made pie crust or homemade
Instructions
- Preheat the oven to 375°F (190°C). Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish. Pre-bake the crust for 10 minutes, then set aside.
- Heat the olive oil in a skillet over medium heat. Add the zucchini slices and sauté until softened, about 5 minutes. Set aside to cool.
- In a large bowl, whisk together the eggs, cheese, thyme, salt, and pepper. Stir in the corn and the sautéed zucchini.
- Pour the filling into the pre-baked pie crust and spread it out evenly.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition
Calories: 385kcal